Last month I mentioned how I had been having a craving for cinnamon rolls, but then instead of making rolls, I made individual vanilla bean & cinnamon wreaths. I guess I’m not over my sweet bread cravings because I ended up making these coffee rolls (and mini matcha rolls filled with dulce de leche, but that recipe will come later).
We had some friends coming over for lunch that day and I wanted to make something for dessert. These rolls have a double dose of coffee, a double shot of espresso in the dough and instant coffee in the filling. My hubby is the one in charge of making coffee every morning (I know lucky woman gets a nice cup of cappuccino made by her man every morning). He got a new coffee machine a couple of months ago and I have been kind of lazy in terms of learning how to use it. It is not that easy to make a good cup of joe. There are a lot of variables that can make coffee taste unpleasant, if the water is too hot, if the beans are not grinded properly, if you are over extracting the coffee, etc.
So he made me the double shot of espresso for this dessert. Funny thing is I set it aside and then I forgot to add it to the dough. So I had to throw it away and start making the dough again. Luckily my stand mixer does all the kneading work for me.
This is a great treat to serve for brunch this coming Easter. This recipe makes 6 big rolls, but you can slice them thinner to make more rolls.
For the dough:
7 grs of dry yeast
½ cup of warm water
3 ½ cups of all-purpose flour
1 double shot of espresso
2 teaspoons of vanilla essence
1 teaspoon of salt
4 tablespoons of butter, melted and cooled
1/3 cup of sugar
For the filling:
¾ cup of sugar
3 teaspoons of instant coffee
1 vanilla bean (optional)
2 tablespoons of melted butter
For the egg wash:
1 tablespoons of water
For the glaze:
2 cups of icing sugar
2 drops of vanilla essence
Water, as needed
Place the warm water and yeast in the bowl of the stand mixer and let it sit for 5 minutes. After the 5 minutes have passed, add the remaining ingredients for the dough to the bowl with the yeast.
Knead on low speed for 5 minutes, using the dough hook attachment. You can also knead it by hand.
Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.
Once the hour has passed, lightly butter the oven dish in which you are going to bake the rolls. To make the filling, just mix the sugar, instant coffee and vanilla bean in a small bowl. Have the butter already melted and ready with a brush.
Place the dough on a lightly floured surface and roll it into a rectangle of about 34 centimeters long. Then brush the top of the dough with the melted butter. Sprinkle the sugar/coffee mixture evenly on top. Roll it tight lengthwise. Cut the uneven edges and set them aside (you can choose to bake them or discard them; I baked them on a separate tray). Now that you have an even rolled dough, cut it into 6 even pieces. Place the pieces on the prepared oven dish, leaving some space in between and brush them with the egg wash. Place the remaining egg wash in the fridge to use later. Cover with plastic film and let it rise for 1 hour.
About 10 or 15 minutes before the timer is up for the second rise, preheat your oven to 180C/350F.
Once the hour is up, remove the plastic wrap from the oven dish, brush the rolls again with the egg wash and bake them for about 25 minutes until golden.
Once the rolls are baked, start making the glaze. Place the icing sugar in a small bowl with the vanilla essence. Whisk in a few drops of water at a time until the glaze becomes pourable. I decided not to make the glaze too thick this time. Once the glaze is of your desired consistency, just pour it on top of the rolls. They are best when served right away while they are still warm.